Put 8 ounces of shredded unsweetened coconut in pan, pour 4 cups of near boiling water over, steep 16 minutes. When cooled enough, run through food processor or whisk till milky. Put cheesecloth nut bag in quart mason jar, pour mixture in bag slowly. Tie bag closed, let cool completely. Lift and squeeze bag when cold enough to handle, reuse shredded coconut: dry for baking. Use one cup fresh milk for this drink.

Add cinnamon to coconut milk, stir, taste, stir till dissolved, taste.

Taste Ube jam and add just enough to coconut milk for tart sweetness, stir till dissolved. Taste. If too sweet, add few drops of balsamic vinegar. Pour over ice in tall glass, serve.